Effect of heat treatment and storage conditions on mead composition

•Heat treatment and storage conditions influence phenolic compound content.•Possible marker of heat treatment and storage conditions found.•5-Hydroxymethylfurfural significantly starts forming at 90°C/60min heat treatment.•Significant formation of 5-hydroxymethylfurfural during storage at room temperature.•Antioxidant activity not influenced by heat treatment or storage conditions. The effects of heat treatment and storage conditions on the composition of pure mead (honey wine) made from only honey and water were investigated. Heat treatment experiments were performed at 7 different temperatures ranging from 40°C to100°C with 10°C increments for 60min. Storage condition experiments were performed at room temperature (20–25°C) in daylight without direct sunlight and in darkness in a refrigerator at 4°C for 1, 2, 4 and 12weeks. The parameters evaluated were phenolic compounds, peak area of unidentified compounds, 5-hydroxymethylfurfural content and antioxidant capacity. Significant changes in compound content were observed in the case of 6 identified compounds and 9 unidentified compounds. However, the antioxidant activity was not affected by the heat treatments or storage at room temperature.